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Scroll down for many choices, all suitable for preparing with kids.

Appalachian Apple Chips

Serving size: about 60 chips

Active time: about 20 minutes with a food processor, more if slicing by hand

Cook time:  2 hours

Ingredients

 5 local apples of your choice, sliced into even 1/8-1/4 inch discs

2 tablespoons powdered sugar per baking sheet (optional)

Assorted spices depending on flavor desired (Lime juice-cumin-curry, cinnamon, salted or plain are all delicious.)

Parchment paper

Steps

Set oven racks on bottom and top quarter of the oven. Preheat to 225 degress. Line baking sheets with parchment paper and dust each with powdered sugar (optional).

Line sheets with apples. Do not overlap apples or they will stick together.

Dust top of apples with spice combination.

Place one sheet on top rack, one on bottom. Rotate baking sheets halfway through cooking.

Bake for 1.5-2 hours, until apples are golden. Remove apples immediately from sheets onto a cooling rack once out of the oven.

Apple Squash Bake

Ingredients

1 winter squash, whole (acorn, butternut, buttercup, delicata)

3 or 4 apples

1/2 cup walnuts, chopped

Maple syrup to taste (a good glug)

1/2 teaspoon cinnamon

1/2 cup apple cider

Cranberries, a handful

Steps

Cube squash and apples.

Place squash in baking dish with a good glug of maple syrup,  cinnamon, walnuts, a sprinkling of cranberries, and apple cider.

Bake until squash is almost fork tender, add apples. Bake until apples are tender.

Berry Good Summer Smoothie

Ingredients

1 fresh or frozen banana

1 cup fresh or frozen strawberries (or any berries you have)

½ cup milk (or soymilk)

½ cup yogurt

Steps

Peel the banana. Wash and cut off the tops of the strawberries

Put fruit into the blender with milk and yogurt. Whirl away until smooth.

Pour into tall glass and sip in the sunshine.

Cucumber Soup

From Cucumber Soup by Vickie Leigh Krudwig

Read Cucumber Soup with your students and then make the recipe, combining science, math, and early literacy

Ingredients

1 medium size cucumber

8 ounces nonfat plain yogurt

½ cup milk

1 teaspoon dill weed

¼ teaspoon garlic salt

2 teaspoons lemon juice

1/8 teaspoon pepper

Steps

Wash cucumber under cold water. Peel cucumber.

Cut cucumber in half, then chop half of cucumber into small cubes. Set aside.

Mix yogurt and milk together in mixing bowl.

Using wire whisk, gently add in dill weed, garlic salt, lemon juice and pepper.

Add small cucumber cubes to mixture.

Refrigerate cucumber soup 1-2 hours before serving.

Cut remaining half of cucumber into slices to eat with your soup.

Makes four ½ cup servings.

Serve with crackers and other fresh vegetables.

To make a great vegetable dip, leave out the milk and let the mixture set for one hour before serving.

Grilled Eggplant Sandwich

Ingredients

1 large eggplant

1/4 cup olive oil

1 long loaf crusty French bread

1/4 cup prepared pesto

1/4 lb provolone cheese, thinly sliced

6 sliced mild peppers

1 fresh tomato, sliced

Steps

Slice eggplant 1/4 inch thick. Brush with olive oil on both sides. Grill over low to medium heat, turning once, until golden brown on both sides, 5-7 minutes.

Cut bread in half lengthwise. Spread pesto on cut faces of bread. Place eggplant, cheese, peppers, and optional tomato on one half of loaf. Top with other half of loaf.

If desired, wrap loaf in foil and heat at 350 for 20 minutes. Cut crosswise into 4 sandwiches and serve.

Herbed Baby Eggplant

Ingredients

3 pounds small Oriental-type eggplants

3 teaspoons salt

2 teaspoons minced garlic

1/2 cup olive oil

1/3 cup red wine vinegar

Freshly ground black pepper

1/2 cup fresh basil leaves, slivered

Steps

Remove eggplant caps and quarter. Sprinkle with salt; let drain 30 minutes. Rinse and pat dry.

Spread pieces in a single layer on baking sheet, cut sides up.

Mix garlic and oil, and drizzle over eggplants.

Bake 30 minutes, until the eggplant is brown and tender. Cool slightly.

Place eggplant in a large bowl and drizzle with vinegar. Add basil and toss.

Indian Style Okra

Serves:4

Ingredients

3 cups okra, sliced

3/4 cups onion, sliced

½ cup bell pepper, sliced

1 hot pepper, finely chopped

2 tablespoon oil

1 teaspoon salt

1/2 teaspoon turmeric

1 teaspoon cumin

1/2 teaspoon coriander

(or substitute 1 teaspoon or more of curry powder for the last three ingredients)

1/2 teaspoon powdered or 1 tablespoon fresh ginger

1 cup fresh tomatoes, chopped

Steps

Prep veggies. Heat oil, salt and spices/curry in wok or skillet.

Add veggies and sauté.

Add ginger. Cover and cook to desired doneness (10 min. or so.)

Add tomatoes and additional curry or cumin, if desired. Mix well.

Mashed Potatoes and Me

From the book Two Old Potatoes and Me, written and illustrated by John Coy.

Grow some potatoes, read the story, then enjoy the recipe.

Ingredients

2 pounds of potatoes (Yukon Golds are a favorite)

½ teaspoon of salt

½ stick (4 tablespoons) of butter (or margarine)

½ cup milk (heated)

A sprinkle of nutmeg (optional)

Steps

Peel the potatoes and cut them into equal-sized cubes.

Put the potatoes in a pan, cover with cold water, and add the salt.

Bring the water to a boil, reduce the heat, and simmer until the potatoes are tender.

Drain the potatoes in a colander.

Return the potatoes to pan and heat for one minute to dry.

Turn off the heat and stir the potatoes with a wooden spoon.

Mash with a masher.

Add the butter (or margarine).Mash some more.

Add the hot milk. Stir until smooth with the wooden spoon.

Add a sprinkle of nutmeg for good luck.

Mexican Cauliflower Soup

Recipe from Dr. Preston Maring,  Friday Fresh Farmers Market.

Ingredients

4 tablespoons olive oil

6 cups sliced onions

1 tablespoon chili powder

2 teaspoons ground cumin

2 medium heads cauliflower, cored and cut into chunks

1 large russet potato, peeled and diced

6 cups chicken stock

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Diced tomatoes and chopped fresh cilantro, or diced avocado and grated jack or cheddar cheese, or diced tomatoes and chopped fresh oregano, for garnish

Steps

In a soup pot, saute onions in olive oil until translucent, about 10 minutes.

Add chili powder and cumin, cooking for 1-2 minutes stirring constantly.

Add cauliflower, potato, and chicken stock and bring to a boil.

Reduce heat and simmer for 15-20 minutes until vegetables are tender.

Puree in a blender, food processor or using a hand blender.

Thin to desired consistency with a little stock or water.

Add salt and pepper to taste. Serve with the garnishes.

Cabbage Soup

Makes twelve eight-ounce servings

From The Giant Cabbage – An Alaskan Folktale by Cherie B. Stihler

Ingredients

3 quarts chicken or vegetable stock

4 tablespoons (1/2 stick) butter (or margarine)

2 large onions, diced

1 large head of cabbage, quartered and chopped

1 pound unpeeled potatoes, cubed

1 pound carrots, sliced in ¼ inch rounds

¼ cup dried parsley

2 tablespoons dried oregano

Salt and pepper to taste

Water

Optional ingredients:

2 cans (14.5 ounces each) stewed tomatoes, well drained

3 cups fresh spinach leaves, washed and de-stemmed

1 bunch celery, cleaned and diced

1 large zucchini, cubed

Steps

In a giant soup pot, bring the stock to a boil.

In a 12 inch frying pan, melt the butter (or margarine) and sauté the onions until golden, about 5 minutes.

Add to the soup pot, along with any butter remaining in the pan.

Add the remaining ingredients, including the optional ones of your choice, and cover the vegetables with water or additional stock.

Simmer over low heat, stirring occasionally, until the carrots are soft and the potatoes are cooked, about 2 hours.

Add salt and pepper to taste before serving.

Serve with cheddar cheese, some crusty bread, and a good story.

Pesto

From Mrs. Holt's 2nd grade class--they love basil.

Ingredients

3/4 cup olive oil

4 cloves garlic

1/2 cup pine nuts (or walnuts)

1/4 teaspoon salt

1/3 cup grated Parmesan cheese

4 cups basil

A splash of hot sauce

Steps

Place all the ingredients except the basil in a food processor. Process until smooth.

Add the basil a little at a time, until pesto is smooth.

Serve on pasta, pizza, or just as a spread for bread.

Tip: Grow your own basil. Basil can be grown from seed or you can buy plants to set out. Basil is a warm weather annual herb that should not be planted until all danger of frost is past.

Salad Dressings

Tips: Salad greens are easy to grow even in a small space. Grow your own. Then add another step to the garden experience by making homemade dressing for your fresh salad.

When adding herbs to dips, spreads, or dressings allow at least 15 minutes to one hour for the flavors to develop.

Creamy Italian Dressing

Ingredients

1 cup low fat cottage cheese

1/2 cup low fat yogurt

1 tablespoon lemon juice

1 tablespoon Dijon mustard

2 tablespoons onion, minced

1 teaspoon Worcestershire sauce

1 teaspoon. dried basil

1 teaspoon dried oregano

1 teaspoon fresh parsley, minced

1 garlic clove, minced

Steps

Place all ingredients in a blender or food processor.

Blend until smooth.

Chill.

Lemon Herb Dressing

Ingredients

1/2 cup olive oil

1/3 cup  Italian parsley, minced

1 1/2 teaspoon grated lemon juice

3 tablespoons fresh min, minced

3 tablespoons scallions, minced

1 clove garlic, crushed

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon dried oregano

Steps

Combine all ingredients. 

Put on salad greens. You can add  shrimp or tuna to your salad.

Tomatillo Salsa – Salsa Verde

Tomatillos are fun to grow and can be very productive.

Ingredients

2 cups tomatillos, husks removed

1 clove garlic

1 small onion

1 bunch cilantro

1 teaspoon salt

2 tablespoon lemon or lime juice

1 hot pepper (optional)

Steps

Chop ingredients by hand or in a food processor.

MIx and serve with chips or on your favorite burrito.

Vegetable Soup

From Growing Vegetable Soup, written and illustrated by Lois Ehlert.

Ingredients, part 1

1 large onion, peeled

2 carrots

1 medium potato with skin

9 green beans, ends removed

1/6 small head cabbage

1 stalk broccoli

3 medium tomatoes

1 small green pepper

1 zucchini (5-6 inches)

1 ear corn, husked

Steps, part 1

Slice onion and carrots into rounds. Cut potato into cubes. Cut beans into 1 inch pieces. Chop cabbage wedge into shreds.

Put in a large cooking pot. Set aside.

Slice broccoli stem into rounds, leave tops whole. Chop tomatoes into eighths. Cut out stem of green pepper and take out seeds; slice pepper into rounds, then into pieces. Slice zucchini into rounds. Cut corn off cob.

Put in a bowl. Set aside.

Ingredients, part 2

4 bouillon cubes

5 cups water

1 big handful peas

1 bay leaf

½ cup  parsley, snipped

1 teaspoon dried marjoram

1 teaspoon dried thyme

Salt and pepper to taste

Steps, part 2

Add bouillon cubes and water to cooking pot with vegetables. Bring to boil.

Reduce heat to medium low and simmer, uncovered, about 10 minutes.

Add peas. Add vegetables in bowl. Add herbs. Stir. Bring to simmer.

Taste, then add salt & pepper. Stir.

Simmer, uncovered, about 10 minutes longer, until vegetables are crisp-tender.

Makes 8 big servings or 12 small ones.

Links to More Recipes

Bean Wraps

Cabbage Salad Roll Ups

Carrot Jimaca Salad

Chard Sesame Salad

Fruit Kebabs

Plant Part Salad

Healthy Foods Healthy Families Recipe Booklet (English and Spanish)